To cook pork tenderloin so it is tender, juicy, and flavorful, follow these expert steps:
Preparation
- Trim off any tough white or silver skin from the tenderloin, as it can be chewy when cooked.
- Pat the pork dry with paper towels to ensure proper searing.
- Season generously with salt; you can add other spices or herbs after searing to avoid burning them
Cooking Method: Sear then Roast
- Preheat your oven to 400-425°F (204-218°C).
- Heat a tablespoon of oil (such as olive or avocado oil) in an oven-safe skillet over medium heat.
- Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side. This locks in juices and adds flavor.
- Add any additional seasoning or herbs now.
- Transfer the skillet to the preheated oven and roast the pork for 15-25 minutes, depending on size, until an internal temperature of 145°F to 150°F is reached. This temperature ensures the pork is safe to eat and still juicy with a slight pink center
Resting and Serving
- Remove the pork from the oven and let it rest for 5-10 minutes before slicing. Resting allows juices to redistribute, making the meat more tender.
- Slice into medallions and serve with pan juices or a sauce made by deglazing the skillet with broth or wine and reducing it, optionally finishing with butter for richness
Optional Sauce
- Use the skillet drippings to make a quick pan sauce by adding broth or wine, scraping up browned bits, reducing the liquid by half, and swirling in butter
This method produces tender, juicy pork tenderloin with a flavorful crust and moist interior. Cooking to 145°F and resting is key to perfect results
